Thai Beef Salad

Step 1: Put the bird's eye chilli, garlic, cilantro stems and a small pinch of salt in a mortar and pestle. Grind until a smooth paste forms.

Step 2: Add the remaining dressing ingredients. Adjust the sugar, lime juice and fish sauce to taste, then set aside.

Step 3: For the alternative method, finely mince the garlic, coriander and chilli. Use the side of a knife to smear them into a paste on a cutting board, then shake them in a jar with the remaining ingredients.

Step 4: Preheat a skillet over high heat until very hot and smoking.

Step 5: Drizzle the beef with 1/2 tbsp oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking.

Step 6: For a steak 2 cm (4/5 in) thick, cook for 2 minutes on each side for medium rare, until the internal temperature is 52°C/125°F, or 2 1/2 minutes on each side for medium, until it reaches 57°C/135°F.

Step 7: Transfer the beef from the skillet to a plate. Loosely cover with foil and leave to rest for 10 minutes.

Step 8: Put the lettuce in a bowl, drizzle with 1 tbsp dressing and toss.

Step 9: Slice the beef thinly against the grain and put it in a bowl with the remaining salad ingredients. Add most of the remaining dressing and toss gently.

Step 10: Pile the dressed lettuce onto plates, then top with the beef and the other salad ingredients.

Step 11: Sprinkle with peanuts and, if using, garnish with extra cilantro and mint leaves. Drizzle with the remaining dressing and serve immediately.